MAY 31
2017
PASS W/ CONDITIONS
2 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
LEONA'S RESTAURANT.
BEAT. 44/100
11060 S WESTERN AVE · BEVERLY, CHICAGO
Last inspected May 31, 2017 · passed with conditions
Failed 2 of 12 inspections. 8 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
12
7 passed · 3 w/ conditions · 2 failed
VIOLATIONS
55
includes 8 critical
RECORDS COVER
2 YEARS
since Jul 2014
INSPECTION HISTORY
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED, (IE MEAT LASAGNA 156.7F, MEAT SAUCE 153.6F,ETC). SERIOUS VIOLATION 7-38-012.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
PEELING PAINT ON BACK OF OVEN AT PAN STORAGE AREA.MUST REPAIR.
MAR 212017PASS W/ CONDITIONS4 violations2 CRITICALDETAILS
MAR 21
2017
PASS W/ CONDITIONS
4 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
FOUND PREP COOLER IN KITCHEN MAINTAINING IMPROPER AIR TEMPERATURE OF 50.0F. COOLER MUST MAINTAIN 40.F OR BELOW.MUST NOT USE COOLER UNTIL TAG IS REMOVED BY THE HEALTH DEPT. MUST USE ADDITIONAL COOLER ON PREMISES THATS 40.0F OR BELOW FOR FOOD STORAGE. CRITICAL VIOLATION 7-38-005A.
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
FOUND IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS. APPROX 10-LBS OF CHICKEN NOODLE SOUP MAINTAINED AT 111.9F, 10-LBS OF MINESTRONE SOUP AT 112.5F INSIDE OF AHOT HOLDING UNIT NOT TURNED ON. ALSO APPROX 60-LBS OF COOKED PASTAS INSIDE PREP COOLER AT 50.1F,53.4F,5-LBS OF COOKED BEEF AT 50.0F, 10-LBS OF MEAT SAUCE AT 45.0F,2-LBS OF PORK SAUSAGE AT 48.0F,2-LBS OF COOKED MEATBALLS AT 54.7F,COOKED VEGETABLE BROCCOLI BASE AT 50.0F. MUST MAINTAIN HOT FOODS AT 140.0F OR HIGHER AND COLD FOODS AT 40.0F OR BELOW. ALL FOODS REMOVED BY MANAGER AND DISCARDED -CDI,AT APPROX 105LBS AT COST APPROX $275.00. CRITICAL VIOLATION 7-38-005A.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
OBSERVED NO CERTIFIED MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED, IE ( SOUPS-111.0F, MEATBALLS-172.8F LASAGNA-167.8F,ETC). SERIOUS VIOLATION 7-38-012.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
PEELING PAINT ON BACK OF OVEN AT PAN STORAGE AREA.MUST REPAIR.
NOV 292016PASSED2 violations1 CRITICALDETAILS
NOV 29
2016
PASSED
2 violations1 CRITICALDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN INTERIOR AND EXTERIOR OF ALL COMPRESSOR UNITS ON COOLERS, FREEZERS, DOOR GASKETS ON PREP COOLERS, COOKING EQUIPMENT, GRILL, FRYERS, STEAM TABLES, HOLDING UNITS, SHELVING UNITS IN PREP AND WAIT STATION AREAS. CLEAN ALL LEDGES IN SECOND FLOOR STORAGE AREA(DEAD ROACHES).
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, DISH WASHING AND WAIT STATION AREAS. SEAL ALL OPENINGS IN FLOOR IN PREP AREA. GROUT LOOSE FLOOR TILES IN WAIT STATION AREA.
NOV 162016FAILED8 violations3 CRITICALDETAILS
NOV 16
2016
FAILED
8 violations3 CRITICALDETAILS
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
OBSERVED FOOD HANDLER TOUCHING READY TO EAT BREAD WITH BARE HANDS FROM OVEN AND PLACING IN FOIL FOR CUSTOMER SERVICE. SAME FOOD HANDLER TOUCHING SLICED CHEESE, AND BACON WITH BARE HANDS AND PACKAGING ITEMS FOR CUSTOMER SERVICE. INFORMED MANAGER THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOOD. MUST WEAR GLOVES, USE TONGS, SPATULAS, ETC. CRITICAL VIOLATION 7-38-010A
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
OBSERVED 2 LIVE ROACHES CRAWLING ON WALL IN PIZZA PREP AREA, 5 LIVE ROACHES CRAWLING ON LARGE METAL TRAYS AND WALL BEHIND UTENSIL STORAGE SHELVES NEAR PIZZA OVEN, 15 FLYING INSECTS IN PREP AND DISH WASHING AREA, 10 MICE DROPPINGS INSIDE CABINETS IN WOMEN WASHROOM. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. REAR DOOR NOT RODENT PROOFED, 1" GAP ON BOTTOM OF DOOR. INSTRUCTED MANAGER TO SEAL ALL OUTER OPENINGS ON DOOR TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CHICAGO FOOD SANITATION MANAGER ON DUTY OR CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOODS (MEATBALLS 142.7F, SOUP 167.9F)ARE PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AND CERTIFICATE POSTED AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A
DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
NO CHEMICAL SANITIZER TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER SANITIZER CONCENTRATION. SERIOUS VIOLATION 7-38-030
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1946292 ON 7-8-16: 34-GROUT LOOSE FLOOR TILES IN BEVERAGE AND SECOND FLOOR STORAGE AREA NEAR SODA DISPENSER UNITS. FLOORS MUST SMOOTH AND EASILY CLEANABLE IN PREP, AND DISH WASHING AREAS. 35-SEAL OPENINGS ALONG BASEBOARDS NEAR BOOTHS IN DINING AREA,UNDER UTILITY SINK IN DISH WASHING AREA, AND ICE MACHINE IN PREP AREAS.36-REPLACE MISSING LIGHT SHIELDS IN DISH WASHING AREA. REPLACE DAMAGED LIGHT SHIELDS IN DISH WASHING, UTENSIL STORAGE, AND SECOND FLOOR DRY STORAGE AREAS. SERIOUS VIOLATION 7-42-090
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN INTERIOR AND EXTERIOR OF ALL COMPRESSOR UNITS ON COOLERS, FREEZERS, DOOR GASKETS ON PREP COOLERS, COOKING EQUIPMENT, GRILL, FRYERS, STEAM TABLES, HOLDING UNITS, SHELVING UNITS IN PREP AND WAIT STATION AREAS. CLEAN ALL LEDGES IN SECOND FLOOR STORAGE AREA(DEAD ROACHES).
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, DISH WASHING AND WAIT STATION AREAS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
CLEAN CEILING VENT IN DISH WASHING AREA(DUST BUILDUP).
JUL 82016PASSED7 violationsDETAILS
JUL 8
2016
PASSED
7 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
SEAL OPENING ALONG RIGHT SPLASHGUARD ON EXPOSED SINK NEAR SALAD PREP COOLER. REPLACE DAMAGED LID ON CHICKEN BREADING COOLER IN SECOND FLOOR STORAGE AREA.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN INTERIOR AND EXTERIOR OF ALL COMPRESSOR UNITS ON COOLERS, FREEZERS, COOKING EQUIPMENT, GRILL, FRYERS, OVEN, STEAM TABLES, SHELVING UNITS IN PREP AND WAIT STATION AREAS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOOR BEHIND GARBAGE CAN IN WAIT STATION (FOOD DEBRIS). GROUT LOOSE FLOOR TILES IN BEVERAGE AND SECOND FLOOR STORAGE AREA NEAR SODA DISPENSER UNITS. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE IN PREP AND DISH WASHING AREAS. CLEAN ALL FLOOR DRAINS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
SEAL OPENINGS ALONG BASEBOARDS NEAR BOOTHS IN DINING AREA, UNDER UTILITY SINK IN DISHWASHING AREA AND ICE MACHINE IN PREP AREA. REMOVE DUST BUILDUP ON WALLS BEHIND PEPSI REACH-IN COOLER AND CEILING ABOVE PIZZA OVEN AND CAARDBOARD BOXES.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
REPLACE MISSING LIGHT SHIELDS IN DISH WASHING AREA. REPLACE DAMAGED LIGHT SHIELDS IN DISH WASHING, UTENSIL STORAGE, AND SECOND FLOOR DRY STORAGE AREAS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER AND STORAGE AREAS.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
REMOVE PAPER CUPS AND PROVIDE LONG HANDLE UTENSILS FOR DISPENSING SALT AND PEPPER IN WAIT STATION AREA.
show all 12 inspections →
JUN 282016PASSED5 violationsDETAILS
JUN 28
2016
PASSED
5 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
SEAL OPENING ALONG RIGHT SPLASHGUARD ON EXPOSED SINK NEAR SALAD PREP COOLER.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, COOKING EQUIPMEMT, SHELVING UNITS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
CLEAN ALL LIGHT SHIELDS IN PASTA PREP AREA AND VENTILATION HOOD ABOVE OVEN.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
REPLACE MISSING LIGHT SHIELDS IN DISH WASHING AREA. REPLACE DAMAGED LIGHT SHIELDS IN DISH WASHING, UTENSIL STORAGE, AND SECOND FLOOR DRY STORAGE AREAS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER AND STORAGE AREAS.
JUN 272016PASS W/ CONDITIONS6 violations1 CRITICALDETAILS
JUN 27
2016
PASS W/ CONDITIONS
6 violations1 CRITICALDETAILS
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
LOW TEMPERATURE DISH MACHINE NOT ADEQUATELY SANITIZING FOOD EQUIPMENT AND UTENSILS, CHEMICAL PPM 0. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN 100 PPM. DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. MUST USE 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENSILS. CRITICAL VIOLATION 7-38-030
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
SEAL OPENING ALONG RIGHT SPLASHGUARD ON EXPOSED SINK NEAR SALAD PREP COOLER.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, COOKING EQUIPMEMT, SHELVING UNITS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
CLEAN ALL LIGHT SHIELDS IN PASTA PREP AREA AND VENTILATION HOOD ABOVE OVEN.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
REPLACE MISSING LIGHT SHIELDS IN DISH WASHING AREA. REPLACE DAMAGED LIGHT SHIELDS IN DISH WASHING, UTENSIL STORAGE, AND SECOND FLOOR DRY STORAGE AREAS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER AND STORAGE AREAS.
OCT 202015PASSED9 violationsDETAILS
OCT 20
2015
PASSED
9 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
INSTRUCTED TO REMOVE THE RUST FROM THE STORAGE RACKS INSIDE THE WALK IN COOLER. MAINTAIN SAME.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
INSTRUCTED TO SAND OR REPLACE ALL CUTTING BOARDS IN THE PREP AREAS WITH DEEP, DARK GROOVES. MUST BE SMOOTH AND EASILY CLEANABLE. MAINTAIN SAME.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INSTRUCTED TO CLEAN AND MAINTAIN THE STORAGE RACKS INSIDE THE WALK IN COOLER, THE RUBBER GASKETS ON THE SALAD REACH IN COOLER, THE INTERIOR OF THE DEEP FRYERS AND THE STORAGE RACK IN FRONT OF THE DEEP FRYERS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
INSTRUCTED TO CLEAN AND MAINTAIN THE WALLS IN THE DISH WASHING AREA.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
INSTRUCTED TO PROVIDE SHIELDS TO THE LIGHT INSIDE THE WALK IN COOLER AND FREEZER. MAINTAIN SAME.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
INSTRUCTED TO HANG ALL MOPS UP TO DRY WHEN NOT IN USE.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
INSTRUCTED TO STORE WASH CLOTHS IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.
FOOD HANDLER REQUIREMENTS MET
INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.
AUG 242015PASSED9 violationsDETAILS
AUG 24
2015
PASSED
9 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
INSTRUCTED TO REMOVE THE RUST FROM THE STORAGE RACKS INSIDE THE WALK IN COOLER. MAINTAIN SAME.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
INSTRUCTED TO SAND OR REPLACE ALL CUTTING BOARDS IN THE PREP AREAS WITH DEEP, DARK GROOVES. MUST BE SMOOTH AND EASILY CLEANABLE. MAINTAIN SAME.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INSTRUCTED TO CLEAN AND MAINTAIN THE STORAGE RACKS INSIDE THE WALK IN COOLER, THE RUBBER GASKETS ON THE SALAD REACH IN COOLER, THE INTERIOR OF THE DEEP FRYERS AND THE STORAGE RACK IN FRONT OF THE DEEP FRYERS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
INSTRUCTED TO CLEAN AND MAINTAIN THE WALLS IN THE DISH WASHING AREA.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
INSTRUCTED TO PROVIDE SHIELDS TO THE LIGHT INSIDE THE WALK IN COOLER AND FREEZER. MAINTAIN SAME.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
INSTRUCTED TO HANG ALL MOPS UP TO DRY WHEN NOT IN USE.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
INSTRUCTED TO STORE WASH CLOTHS IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.
FOOD HANDLER REQUIREMENTS MET
INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.
JUL 82014FAILED3 violations1 CRITICALDETAILS
JUL 8
2014
FAILED
3 violations1 CRITICALDETAILS
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
NO EXPOSED HAND SINK IN DISH WASHING ROOM ADJUCENT LIQUOR/DRINK STATION PREP ROOM.MUST INSTALL EXPOSED HAND SINK. CRITICAL VIOLATION 7-38-030
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INTERIOR DOORS OF WALK IN COOLER AND WALK IN FREEZER NOT CLEAN OF DEBRIS, ETC. MUST DETAIL CLEAN
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
WALL LEDGES ON 2ND FL DRY STORAGE/EMPLOYEE DRESSING ROOM NOT CLEAN OF DEAD INSECTS,DEBRIS,ETC.MUST CLEAN/MAINTAIN.ALSO OPENINGS/HOLES IN WALLS ON 2ND FL STORAGE AREA.MUST SEAL.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →